Grilled Tuna with Herbed Aioli

Image by roger_mommaerts via Flickr

I've been using this recipe for about a year now; the Aioli keeps in the refrigerator for about a month so you can use it for other types of fish as well; I've used it on Tilapia and Salmon. It gives your fish some Zing! The recipe is from Bon Appetit Magazine, July 2003 edition.

Ingredients:

• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons chopped fresh basil
• 2 teaspoons chopped fresh thyme
• 2 teaspoons dried tarragon
• 2 large garlic cloves, finely chopped
• 1/3 cup mayonnaise
• 4 7-0z tuna steaks (each about 1 inch thick)

Preparation:

Whisk together first 6 ingredients in shallow dish for marinade. Place mayonnaise in separate small bowl. Whisk in 1 1/2 tablespoons marinade. Set aioli aside.

Sprinkle fish with salt and pepper. Place fish in marinade in dish, turning to coat evenly. Marinate 1 hour at room temperature, turning fish occasionally.

Oil grill rack. Prepare barbecue (medium-high heat). Grill fish to desired doneness, about 3 minutes per side for medium. Top fish with aioli and serve.